Remoulade Seasoned Coleslaw

A perfect companion to my lobster roll recipe, this coleslaw has the kick of tangy red remoulade, instead of the usual sweet mayo sauce. Pair this with Summer seafood, or you could even put some on top of a burger for some spice and crunch.

Serves 6.

Ingredients:

Remoulade:

2 Tablespoons Fresh Lemon Juice

6 tablespoons vegetable oil

1/4 cup chopped yellow onion

1/4 cup chopped green onions

2 tablespoons chopped celery

1 tablespoon minced garlic

1 tablespoon horseradish

3 tablespoons whole grain mustard

1 1/2 tablespoons ketchup

2 tablespoons chopped parsley

1/8 teaspoon cayenne pepper

Salt & Pepper

Coleslaw Mix:

1 pound green cabbage, thinly sliced*

2 large carrots, peeled and grated

(*you can purchase pre-shredded coleslaw mix, we won’t tell anyone)

To make the remoulade: In the bowl of a food processor, combine all remoulade ingredients and process until smooth.

Place cabbage and carrots in a large bowl, pour in the remoulade and toss. Allow to marinate for 30 minutes before serving.

Enjoy!